Consider it her sixth sense—interior designer Suzanne Rheinstein just knows how to make gorgeous happen. A genius of decorative elegance and owner of the renowned West Hollywood decorating emporium Hollyhock (she recently locked its doors after 38 years), Suzanne has decades of design know-how that have prepared her to ply graciousness to any moment or event.

For a relaxed lunch in the garden of her Hancock Park home, Suzanne welcomed friends to a table effortlessly set with pieces she’s collected over time: vintage linen napkins, monogrammed silver flatware handed down from her great-grandmother, and 19th-century Napoli cabbage-leaf plates. Arranged on top of a floral linen fabric that she designed, the delicate tablescape sings with both ease and elegance.

Vintage linens are numerous in Suzanne’s inventory of entertaining wares; quilted slipcovers were fabricated using old linen army sheets from the Marché aux Puces de Saint-Ouen, Paris’ renowned flea market.

Such a delightful garden setting calls for a menu that’s equally light and summery. Suzanne relied on dishes based on uncomplicated classics, such as a cocktail made extra-frothy with an egg white, crudités and dips, chilled braised leeks as a side dish, and a creamy custard-like posset for dessert. The dill- and lemon-scented brook trout main course is baked “en papillote,” or in parchment paper.

Guests mingle in the warm light of summer, celebrating Suzanne’s garden at the height of its glory.

Individual crudités, served as a first course, are making a comeback. A garden setting is ideal for showcasing the freshest baby vegetables, perfectly punctuated by Suzanne’s vintage Napoli cabbage-leaf plates.

“I’ve learned from a lifetime looking at paintings, drawings, and all things that are beautiful,” Suzanne says. “I don’t have rules. I use the things I love, and that makes a pretty situation every time.”

Suzanne Rheinstein’s pretty luncheon setting inspired a menu based on those served at elegant summer homes in Montauk and Newport Beach during the famed Gilded Age of the late 19th century. The recipes incorporate master techniques popular in kitchens of days past—updated and made relevant for today. Try a velvety cocktail made with an egg white, delicate fish fillets cooked in parchment, and dessert that’s a rich combination of heavy cream, sugar, and fruit juice. Recipes by chef Mary Payne Moran of Hail Mary, Food of Grace.

We’ve organized a shopping list to make shopping for this party menu easier for you. Package sizes are included so you have enough for duplicated recipe ingredients.

Check your pantry for these necessary items before shopping:

Note: Unless specified, when we call for “butter” we mean the unsalted variety. When we call for “olive oil” we are suggesting good quality extra virgin. When we call for “eggs” we are suggesting large eggs. Unless specified, when we call for “milk” we mean whole-fat milk.

1 (375- or 750-milliliter) bottle Kirschwasser (Only 1 teaspoon is needed for recipe; however, this is a nice liqueur for holiday cocktails and the occasional fondue. Try Clear Creek Cherry Brandy, available online.)

The Clover Club is a velvety gin-based cocktail, shaken with an egg white. The drink debuted at the elegant Bellevue-Stratford Hotel in Philadelphia as the cocktail of choice for a writers salon of the same name.

The addition of an egg white to the cocktail mixture is the master technique used. The egg white acts as an emulsifier, resulting in a foamy head and smooth, rich mouthfeel.

Crudités are a delightful, fresh way to start a summer lunch. Served as an appetizer or as a first course, crudités were popular in the early 20th century because of their simplicity and colorful composition, characteristics that have made them popular again today. James Beard called them “the most appetizing dish imaginable.”

Scour the farmers market for fresh, just-harvested baby veggies. The carrots, snap peas, tomatoes, radishes, and broccoli suggested here are starting points to lovely crudités. Look for tiny vegetables with greens still attached and resist the urge to do anything more than clean them properly. The flavor and beauty are heightened by their natural state. Serve slices of speck or prosciutto on the side, if desired.

For Fresh Market Crudités, arrange 8 plates with market vegetables and speck (if using). On each plate, use two small radicchio leaves as cups for Watercress Dip and Green Olive and Rosemary Tapenade. Serve with Pumpernickel Bread and creamery butter. Makes 8 servings.

Dense, tangy, and sweet, pumpernickel bread is a hearty accompaniment to the crunchy freshness of crudités. Spread the bread with a shmear of the best butter, sprinkle with thyme and a flaky sea salt (such as Malden), then top with a delicately smoked slice of German speck.

The bread loaf baker from Emile Henry is fashioned from glazed Burgundian clay. Its shape and construction mimic the humidity conditions of a traditional bread oven, resulting in a dry, crispy crust and soft inside.

Turn dough onto lightly floured surface. Knead in enough remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Place in lightly greased bowl that is at least double the size of dough, turning to coat surface. Cover; let rise in warm place until double in size (1 to 1-1/2 hours).

Summer luncheons served on the patios and verandas of grand, turn-of-the-20th-century houses relied on a combination of cold dishes and unfussy preparation. Fish fillets, such as trout, salmon, or cod, were seasoned and wrapped in parchment paper. After gently steaming in the oven, they were served alongside a cold vegetable side dish.

Sprinkle each fillet with salt and pepper. Place one trout fillet, skin side down, lengthwise above center fold of parchment. Top with 3 lemon slices and dill weed. Top with second fillet, skin side up. Top fish with green beans. Dot with butter.

Sauce Victor was the 1904 creation of chef Victor Hirtzler for the St. Francis Hotel in San Francisco. Here, it is used as both a marinade and dressing.

Braised vegetables, served cold, were classic side dishes on formal summer luncheon menus of the Gilded Age. Fennel, celery, leeks, and cipollini onions are all great candidates for this method and the delightfully bright and herbaceous sauce.

*Tip: Before cooking, trace around pan lid on parchment paper and cut out a round big enough to fit just inside pan. If there is no lid, tear a square of parchment just larger than the pan. Fold in eighths. Trim outside edge so that when unfolded, it will be a circle.

Possets are quite old—and old-fashioned. Originally an English boiled drink of milk mixed with wine and ale, the first known recipes date to 14th- and 15th-century cookery manuals. Today, it is a creamy dessert that is slightly sturdier than a mousse. The dessert has three ingredients and is simple to prepare ahead and store. If you like, substitute 1/2 cup lemon juice and 2 ounces Gran Marnier for the cherry juice.

A surprising garnish swiped from the cocktail cart brightens up the presentation: chopped maraschino cherries tossed with mint.

Guests take home shortbread cookies with hints of rosemary and sea salt. Rosemary adds an herbaceous note to these simple cookies.

Prep: 20 minutes

Chill: 2 hours

Bake: 15 minutes at 325°F

1 cup butter, softened

3/4 cup powdered sugar

3 to 4 teaspoons finely chopped fresh rosemary

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

2 cups all-purpose flour

For cookies, in large bowl beat butter with mixer on medium to high speed 30 seconds. Add powdered sugar, rosemary, and salt. Beat on medium speed until light and fluffy. Beat in vanilla. Beat in flour on low speed until mixture starts to cling together (may appear crumbly but will come together with continued beating). Shape dough into two 9-inch logs. Wrap in plastic wrap. Chill 2 to 24 hours or until firm enough to slice.